Time 8h10m Yield 6 potatoes. Number Of Ingredients 6 Steps:
Scrub potatoes; pierce each several times with a fork. In a small bowl, mix butter and garlic. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. , Pour water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low 8-10 hours or until tender. Season and top as desired.
Time 9h10m Yield 8 potatoes, 8 serving(s) Number Of Ingredients 3 Steps:
Scrub/wash potatoes and then dry. Poke with fork so they don’t burst. If desired, rub potatoes w/optional seasonings, I use a bit of oil and sprinkle them with kosher salt. Place potatoes in slow cooker. (no foil wrapping necessary). Cover, cook on low 8-10 hours. Other tips:. Wash potatoes night before, for quick prep the next day. The skins come out a bit soft so be careful when you remove them. I used russet potatoes and they came out great.
Time 4h40m Yield 4 Number Of Ingredients 4 Steps:
Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.
Time 5h25m Yield 12 Number Of Ingredients 11 Steps:
Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker. Cook on Low, stirring hourly, for 4 to 6 hours. Mash potatoes and onions into pieces smaller than 1/2 inch. Cook for 1 more hour. Stir in heavy cream, 2 cups Cheddar cheese, and scallion greens until heated through and cheese has melted. Serve in large bowls. Garnish with bacon, remaining Cheddar, and sour cream.
More about “slow cooker baked potatoes recipes”
Time 8h20m Number Of Ingredients 7 Steps:
Wrap each potato in foil and place in a 5-to-6-quart slow cooker. Cover and cook on low until potatoes are tender, 8 hours. In a large skillet, heat oil over medium-high. Add mushrooms and cook 2 minutes, then add broccoli and season with salt and pepper. Cook, stirring frequently, until broccoli is crisp-tender, 8 minutes. Split potatoes, scoop out flesh, and transfer to a medium bowl, reserving skins. Add broth and yogurt to bowl, then season with salt and pepper and stir until combined; divide among potato skins. Top each stuffed potato with broccoli mixture.
